Category: Recipes

This is a Knisely family favorite, and is a pretty loose recipe, but delicious all the same. Forgive me for not having a picture of the salad itself, but it disappeared too fast to get a picture of it the last time I made it! A picture of this week’s share will have to suffice….

I’ve made this recipe twice in the last week, but it’s been eaten up before I can get a picture! It must be a hit. I have also tried it as a marinade for grilling vegetables (zucchini, green beans and eggplant), which has been nice. Ingredients: 1/3 cup chopped pitted kalamata olives 1 large shallot…

A share-member recently shared a recipe for Porchetta Pork Roast , and I have fallen in love with it. The marinade is not only good on pork (I’ve tried it on several different cuts), but also roasted vegetables. Give it a try! Ingredients: 1/4 cup chopped fennel fronds 1/4 cup chopped fresh rosemary 2 teaspoons…

How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don’t have to…